Mume trio Richie Lin, Kai Ward and Long Xiong on a new Taiwanese culinary identity at #50BestTalks

Laura Price

15/05/2018

Mume's trio of chefs, Richie Lin, Kai Ward and Long Xiong, came from three different countries to found their restaurant together in Taipei, so they are well-placed to talk about forging a culinary identity in a city that was new to them before Mume's opening in 2014. The restaurant entered the Asia's 50 Best Restaurants list in 2017 at No.43 and rose to No.18 this year, winning the Highest Climber Award.

Lin, Ward and Xiong, who hail from Hong Kong, Australia and the US respectively, spoke about discovering local ingredients in Taiwan and letting nature guide their dishes at #50BestTalks, presented by Miele and held at Wynn Macau.

Laura is responsible for all content across The World’s 50 Best Restaurants and The World's 50 Best Bars, including video, websites, live event coverage and the #50BestTalks thought-leadership series. After working for many years as a financial journalist, Laura joined the 50 Best team in 2014 with a view to combining her three main passions: food, travel and writing. Laura has a soft spot for Latin America and has lived in Brazil, Argentina, Mexico and Ireland. She is fluent in Spanish and Portuguese and is also a qualified translator.